Christmas Menu

TheFuzzy · **Posted:** Sun Dec 26, 2010 1:00 am

All,

Part I is up: the challah: http://www.fuzzychef.org/archives/Chall ... -2010.html
Borsht, salad, pirogi to come.

marygott · **Joined:** Fri Jan 09, 2009 4:34 pm **Posts:** 2011

Great braiding skills and a gorgeous loaf of bread.

Mary

KSyrahSyrah · **Posted:** Sun Dec 26, 2010 8:16 am

I love Tim and Kenji!!!http://www.facebook.com/photo.php?pid=433911&l=5e78e4c33b&id=100000704292712

TheFuzzy · **Posted:** Sun Dec 26, 2010 7:09 pm

Mary,

Thanks! It does help that that was the third one.

KSyrahSyrah · **Posted:** Sun Dec 26, 2010 8:11 pm

Quote:

Great braiding skills and a gorgeous loaf of bread

Absolutely! Thinking of what great French toast this would make.......

MiGirl · **Posted:** Sun Dec 26, 2010 9:15 pm

Wow, bread and prime rib look great.

sherida, why 6am? I did a 5lb PR, but cooking time took an hour longer than the recipe & roasting chart I used. How many lbs did you have and how long did you roast?

Laurie

KSyrahSyrah · **Posted:** Sun Dec 26, 2010 9:35 pm

The roast was 4.77 lbs. I went according to Tim/Kenji's chart:

Quote:

Place in oven and cook until center of roast registers 120°F on an instant-read thermometer for medium-rare, or 135°F for medium. In a 150°F oven, this will take around 5 1/2 to 6 1/2 hours. In a 200°F oven, this will take 3 1/2 to 4 hours.

My oven may need calibrating (it's fairly new) it said 150 and according to therm/probe, roast turned 120 around 11:00 a.m. I pulled it, tented it until I was ready to serve, as instructed, and then seared it. It was perfect.

TheFuzzy · **Posted:** Sun Dec 26, 2010 11:20 pm

KSS,

Yeah, that's why I made 3 loaves. One loaf is waiting to be French toast (Jewish toast?) later this week.

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